Preparation

Total: 3 Hours, 30 Minutes

1. Preheat oven to 300°. Combine flour, hot paprika, smoked paprika, 1 tsp. salt, and 1 tsp. pepper in a large bowl or large resealable plastic bag. Working in batches of 2 or 3, toss short ribs with flour mixture.

2. In a large Dutch oven or other heavy ovenproof pot over medium-high heat, cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 tbsp. fat from pot. Add short ribs and brown on all sides, 3 to 5 minutes per side.

3. Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add onion and 1/2 tsp. salt to pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beer and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, and bake two hours.

4. Peel potatoes and cut into 1-in. pieces. Add to short ribs, cover, and bake until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste. Spoon off excess fat and serve hot.

Note: Nutritional analysis is per serving.

Mickey Strang, McKinleyville, CA

Created date

September 2007

Nutritional Information

Calories
724

Caloriesfromfat
65 %

Protein
31 g

Fat
52 g

Satfat
22 g

Carbohydrate
32 g

Fiber
2.3 g

Sodium
679 mg

Cholesterol
112 mg

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James Beard award-nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these succulent ribs: They're oven-braised with citrus and achiote, then finished on the grill with a smoky chile sauce (liquid smoke is a natural product made by capturing the smoke from burning wood and combining it with water; find it in grocery stores alongside barbecue sauces). At the restaurant, he uses boned beef short ribs, but we opted to keep it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs. See "Secrets for Fantastic Ribs" and "Setting Up Your Grill" below.

Prep and Cook Time: about 3 1/2 hours, plus overnight chilling time. Notes: Flanken short ribs are sliced across the rib rack (they look like a picket fence). For this recipe, you'll need 2-bone pieces that are each about 5 in. long, 1 1/2 in. thick, and 1 1/2 in. wide. Ordinary individual short ribs work just as well, but allow 2 pieces per person rather than 1 since they're smaller, and braise them about 1/2 hour less. You can make this recipe a day ahead through step 3, and then just finish it an hour before sitting down to dinner.

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